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Soup

Tapioca Soup

A simple soup made with tapioca, water, butter, salt, and pepper.

From an old cookbook · modernised transcription
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Tapioca Soup

Ingredients

Directions

Make the soup

  1. Boil the water in a saucepan.

  2. Sprinkle the tapioca into the boiling water, stirring constantly.

  3. Let it boil while still stirring.

  4. Add salt and pepper.

  5. Add the butter, stirring constantly.

  6. Let it boil for 30 minutes.

Serve

  1. Pour into a tureen and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca
Thickens the broth as its starch swells and gelatinizes during boiling.
Butter
Adds fat, richness and a smooth mouthfeel to the soup.

The step that matters

Sprinkle the tapioca into the boiling water while stirring constantly. Tapioca starch clumps into lumps if added to liquid without constant stirring, and the starch needs to be fully dispersed so it thickens evenly as it cooks.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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